The Beginner's Guide to Making and Using Dried Foods: Preserve Fresh Fruits, Vegetables, Herbs, and Meat with a Dehydrator, a Kitchen Oven, or the Sun

The Beginner's Guide to Making and Using Dried Foods: Preserve Fresh Fruits, Vegetables, Herbs, and Meat with a Dehydrator, a Kitchen Oven, or the Sun

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by Teresa Marrone
     
 

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Enjoy that fresh harvest taste all year. Whether you’re using a dehydrator, oven, or the sun’s rays, you can easily dry your own vegetables, fruits, herbs, and meat. Teresa Marrone’s simple step-by-step instructions cover all the basics you need to know about drying, storing, and rehydrating your favorite foods. With over 140 dried-food recipes

Overview

Enjoy that fresh harvest taste all year. Whether you’re using a dehydrator, oven, or the sun’s rays, you can easily dry your own vegetables, fruits, herbs, and meat. Teresa Marrone’s simple step-by-step instructions cover all the basics you need to know about drying, storing, and rehydrating your favorite foods. With over 140 dried-food recipes — ranging from veggie chips to casseroles and beef jerky to baby purées — you’ll be amazed at the variety of healthy and delicious options that dried foods offer.

Editorial Reviews

Library Journal
★ 07/01/2014
This book addresses one specific task related to the current trend of urban farming and self-sufficiency: drying your own food. Experienced cookbook author Marrone (The Back-Country Kitchen; Slow Cookers Go Wild!) covers the topic in painstaking detail. The science behind drying is explained and is accompanied by the best methods to use for each foodstuff. A plan for making a home food dryer is provided, along with an evaluation of commercial dryers. This book goes beyond the normal fruits and vegetables and includes grains, herbs, flowers, and meat, and there are considerations for different diets—gluten-free, vegan, etc. Also provided are a series of recipes and uses; the recipes are a general collection but do feature some camping mixes and gifts-in-a-jar. This title compares favorably to Sherri Brooks Vinton's Put 'Em Up! and will be useful to home and urban gardeners. VERDICT This thoroughly useful book offers a wealth of information on a very wide variety of foodstuffs, including when to use different produce for best drying results.

Product Details

ISBN-13:
9781603429276
Publisher:
Storey Books
Publication date:
07/30/2014
Sold by:
Barnes & Noble
Format:
NOOK Book
Pages:
352
Sales rank:
372,605
File size:
11 MB
Note:
This product may take a few minutes to download.

Meet the Author

Teresa Marrone is the author of Dishing Up® Minnesota and The Beginner’s Guide to Making and Using Dried Foods, as well as several cookbooks, field guides, and regional books. She is very active in her local food scene, and has written food-related profiles and features for a variety of magazines. She lives in Minneapolis, Minnesota.

 

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The Beginner's Guide to Making and Using Dried Foods: Preserve Fresh Fruits, Vegetables, Herbs, and Meat with a Dehydrator, a Kitchen Oven, or the Sun 5 out of 5 based on 0 ratings. 1 reviews.
InspirationalAngel531 4 months ago
Title: The Beginner's Guide to Making and Using Dried Foods - Preserve Fresh Fruits, Vegetables, Herbs, and Meat with a Dehydrator, a Kitchen Oven, or the Sun Author: Teresa Marrone Published: 6-11-14 Publisher: Storey Publishing LLC Pages: 352 Genre: Cooking, Food & Wine Sub Genre: Dehydrators; Kitchen Appliances; Fruits & Vegetables; Cookbooks; ISBN: 9781612121796 ASIN: B00GU2RIMK Reviewer: DelAnne Reviewed For: NetGalley My Rating: 4 1/2 Stars . I have been dehydrating fruits and meets for years. My family had trail mix long before it became a popular camping snack. I have never used the sun method discussed in the book. Nor have I ever dried herbs. Although I do not know why. I look forward to doing so now. I do not have a large herb garden, cilantro, sage, mint, spearmint, oregano and parsley. I also have wild garlic growing in an old pasture behind my home, Mushrooms from the woods and wild blue & blackberries. I was surprised to find the book mentioned many items that I have access to, but never thought to consider for drying. Then she discusses dehydrating pasta as well as how to rehydrate items and using them in recipes. I never heard of dehydrating Sauer Kraut and some of the other items mentioned but the author is correct the lesser weight would be great for hiking and camping. I thing I could spend weeks during the different seasons to dry some of the various items to keep in my pantry in sealed containers and bags to use in mixes and other recipes in the winter months. I look forward to trying more of these ideas now that spring is here and the garden is starting to produce. My rating is 4 1/2 out of 5 stars.